JP2001309760A - Gelatinous seasoning composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gelatinous seasoning composition having appropriate viscoelasticity, and further excellent in solubility in the mouth. SOLUTION: This gelatinous seasoning composition contains a gelatinous seasoning having a gel strength of 10-60 g/cm2 at ordinary temperature and including a seasoning, and further contains a liquid seasoning in an amount of 0.05-0.5 pt.wt. per pt.wt. of the gelatinous seasoning. The gelatinous seasoning is preferably prepared by mixing the seasoning with gelling agents so that the gelatinous seasoning has concentrations of the gelling agents in the following: a xanthan gum concentration of 0.05-1.0 wt.%; a locust bean gum concentration of 0.05-1.0 wt.%; and a gellan gum concentration of 0.05-1.0 wt.%, of which the all are measured immediately after the completion of the gelation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel seasoning composition, and more particularly to a gel seasoning composition having a specific gel strength at room temperature and containing a seasoning and a liquid seasoning at a specific ratio. And a gel seasoning composition containing the same.

[0002]

2. Description of the Related Art Conventional seasonings, for example, typical seasonings such as soy sauce, sauces and vinegar soy sauce, are in liquid form. There was the inconvenience of putting things on. In addition, when the liquid seasoning is used for a non-water-absorbing food such as scallop or squid sashimi, it has been experienced that the taste of the seasoning is weakened while the food is chewed in the mouth. . Furthermore, paste-type seasonings in tubes such as kneaded wasabi, kneaded spices, grated ginger, and grated garlic have problems such as poor cutting quality when extruded from the tubes and poor surface appearance due to rough surfaces. Pungency may not persist in the mouth.

[0003] As a method of solving the above disadvantages,
It has been practiced to add a thickening substance to a seasoning to form a gel (JP-A-8-308527). For example, it has been proposed to add xanthan gum, locust bean gum and the like to a liquid seasoning and use it as a jelly.
The characteristic of the gel produced by these additions is not a brittle and crumbled texture like agar gel, but a fluffy and elastic texture like gelatin. Although the above-mentioned drawbacks are temporarily solved by the addition of these thickening substances (gelling agents), a new problem arises in that the transmission of the taste substance (seasoning ingredient) in the seasoning to the tongue is weakened. In addition, when the combination of the gelling agents is not appropriate, there are also problems that the elasticity is too strong and the dissolution in the mouth deteriorates.

[0004]

When a gelling agent is added to a seasoning to form a gel-like seasoning, as described above, the transmission of a taste substance in the seasoning to the tongue becomes weak. Occurs. This is because the taste substance is contained in the gel, and in order to solve this problem, it is necessary to liquefy the gel so that the taste substance is easily transmitted as a stimulus to the taste buds of the tongue. There has been no specific proposal for an effective means for dissolving the gel in the mouth. Therefore, an object of the present invention is to solve the above-mentioned various problems and to provide a gel-like seasoning composition having sufficient viscoelasticity and good dissolution in the mouth.

[0005]

Means for Solving the Problems The inventors of the present invention have studied to solve the above-mentioned problems, and in the process, coexist a predetermined amount of a liquid seasoning together with a gel-like seasoning containing a taste substance. Is effective, in order to further demonstrate the superiority in the manufacturing process, after filling the container with the liquid seasoning,
We thought that it was practical to develop an appropriate amount of syneresis and consequently to make a liquid seasoning coexist. Therefore, the gelling agent to be used is examined, a gelling seasoning is manufactured using a gelling agent having a specific gel strength, and the syneresis generated after filling in a container causes the gelling seasoning and the liquid seasoning to be mixed. The inventors have found that it is effective to set the ratio to be a predetermined value and to select a specific gelling agent and to combine them, and have reached the present invention.

The present invention according to claim 1 is characterized in that it is 10 to 6 at room temperature.
It has a gel strength of 0 g / cm ² and contains a gel seasoning including a seasoning and a liquid seasoning in a ratio of 0.05 to 0.5 part by weight of the former to 1 part by weight of the latter. It is a gel-like seasoning composition characterized by the above-mentioned. The present invention according to claim 2 is the gel seasoning composition according to claim 1, characterized in that the composition is transparent as a whole, has viscoelasticity, and is excellent in solubility in the mouth. . In the third aspect of the present invention, the gel-like seasoning contains 0.1 g of xanthan gum immediately after gelation.
05-1.0% by weight, locust bean gum 0.05-
The gel seasoning composition according to claim 1, wherein the gelling agent and the seasoning are blended so as to have a gelling agent concentration of 1.0% by weight and gellan gum 0.05 to 1.0% by weight. . According to a fourth aspect of the present invention, there is provided the gel seasoning composition according to the first aspect, wherein the composition is filled in a container capable of being pressed and extruded. The present invention according to claim 5 is that, after adding a gelling agent consisting of xanthan gum, locust bean gum and gellan gum to water, heating and dissolving the solution and the seasoning, filling the container into a press-extrudable container while hot. And
The method for producing a gel seasoning composition according to any one of claims 1 to 4, wherein the composition is cooled.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention according to claim 1 is a mixture in which a gel seasoning and a liquid seasoning are blended at a predetermined ratio. The gel seasoning has a gel strength of 10 to 60 g / cm ^{2 at} room temperature and contains the seasoning. The mixture ratio of the gel seasoning and the liquid seasoning is 0.05 to 0.5 parts by weight of the former 1 part by weight with respect to the former 1 part by weight.
What is necessary is just to add both so that this compounding ratio may be satisfy | filled. When the blending ratio of the liquid seasoning is less than 0.05 parts by weight, the transmission of taste becomes poor (see Experimental Example 2 described later). On the other hand, 0.
If the amount exceeds 5 parts by weight, the unfavorable properties peculiar to the liquid seasoning, that is, when used for non-water-absorbing foods such as scallops and squid squid, the taste of the seasoning during chewing in the mouth. Has the drawback that it will fade. A boiled state that is excellent in aesthetic appearance and taste is exhibited when the blending ratio of the liquid seasoning to the gel seasoning is in the range of 0.1 to 0.2 parts by weight.

[0008] When a gel seasoning is prepared by appropriately selecting the type of gelling agent used to gel the seasoning, if only the gel seasoning is filled into a container, the gel seasoning is released over time. Due to the appearance of plasma, an amount of the liquid seasoning that satisfies the above-mentioned blending ratio is produced. That is, xanthan gum, locust bean gum and gellan gum are selected as gelling agents, each of which is 0.05 to 1.0% by weight based on the gelled seasoning immediately after gelation.
0.05 to 1.0% by weight: 0.05 to 1.0% by weight, preferably 0.1 to 0.5% by weight: 0.1 to 0.5% by weight: 0.1 to 0.5% by weight % Of the gelling agent and then heated to a temperature of about 60 to 95 ° C. for dissolution. For example, xanthan gum, locust bean gum and gellan gum are all 0.20% by weight.
Or when the concentration of each of xanthan gum and gellan gum is 0.20% by weight and the concentration of locust bean gum is 0.30% by weight, a suitable gel seasoning composition can be obtained. Similarly, when the concentration of each of the three gelling agents was set to 0.05% by weight, or only the concentration of xanthan gum or locust bean gum was set to 1.00% by weight, and the concentration of the remaining gelling agent containing gellan gum was changed. 0.0
Even when the content is 5% by weight, a suitable gel seasoning composition can be obtained. The total amount of the gelling agent used in the present invention is preferably not more than 1.20% by weight based on the gelled seasoning immediately after gelation, and if it exceeds 3.0% by weight, the gelling agent is dissolved. Swelling may be difficult.
However, if the total amount is too small, gelation will not occur.

Next, mix this solution with the seasoning,
Fill into a suitable container hot. Thereafter, the desired gel seasoning is produced by cooling the whole container, syneresis is developed over time to form a liquid seasoning, and the mixing ratio with the gel seasoning is as described above. Become. 3 above
It is necessary to use each type of gelling agent within the specified range, and when each concentration is out of the above range, appropriate syneresis is not exhibited, and the gel-like seasoning and the liquid seasoning are used. Does not fall within the specific range described above. If the mixing ratio of the gelling agent and the liquid seasoning is small, the water retention ability of the gel is weakened, and the syneresis of the seasoning exceeds the above ratio. On the other hand, if the mixing ratio of the gelling agent and the liquid seasoning is too large, the water retention capacity of the gel becomes strong and syneresis does not occur, so that the ratio does not fall within the above-mentioned specific range.

[0010] As a method for producing the gel seasoning composition of the present invention, the method described in the above-mentioned claim 5 is preferable. In another embodiment, a liquid seasoning is used for a gel seasoning with less syneresis. Can be added to the gel-like seasoning having a large amount of syneresis, and the proportion thereof can be appropriately adjusted by removing the synergic seasoning. Furthermore, a gel seasoning and a liquid seasoning are separately prepared, and when enclosing in a container,
They can be used in combination. Examples of the seasoning used in the present invention include, for example, soy sauce, vinegar soy sauce, sauces, dressings, liquid seasonings such as sauces, powdered, solid, paste-like ginger, wasabi, mustard, garlic, and the like. And commercially available products can be used arbitrarily. To these, a substance which is acceptable as a food additive such as a preservative, a preservative, and a pigment can be added as necessary. The amount of the seasoning contained in the gel seasoning or the liquid seasoning may be appropriately determined in consideration of the purpose of use and the like, and is in the same amount as the seasoning normally used for business or home use. Good. In addition, the components of the seasoning and the components of the liquid seasoning contained in the gel seasoning may not necessarily be the same, taking into account the taste effect such as the manner in which each seasoning is transmitted to the tongue. You only have to select the seasoning to be included.

The gel seasoning composition according to the present invention is preferably a composition which is transparent as a whole, has viscoelasticity, and is excellent in solubility in the mouth. Currently mainly used as a gelling agent are xanthan gum, locust bean gum, carrageenan, etc., since these do not alone generate a gel, a combination of xanthan gum and locust bean gum, a combination of xanthan gum and carrageenan are It is commonly used. Alternatively, gellan gum, agar, pectin, gelatin or the like may be used alone. The object of the present invention is a gel-like seasoning containing a seasoning. Depending on the seasoning, the pH ranges from neutral to acidic, so that pectin which gels only in the acidic region only, and the acidic region Agar, in which the gel gradually melts, is not suitable for use alone. Further, the gel seasoning of the present invention,
Carrageenan, which loses its gelling ability by heating at 85 to 90 ° C. or higher, in combination with xanthan gum, which is often used for retort sterilization, is not suitable. On the other hand, gelatin is not suitable because it produces an irreversible gel that melts when heated. Furthermore, gellan gum is unsuitable when used alone, as it produces a gel that has a characteristic brittle and crumbled texture.

[0012] Therefore, in the present invention, the physical properties (good dissolution in the mouth, good in mouth, Transparent and good taste)
We considered to obtain. The combination gel of xanthan gum and locust bean gum serves as the base (base material) of the gel seasoning of the present invention, but the gel of this combination has a disadvantage that it has too strong elasticity and poor melting in the mouth. is there. As described above, gellan gum is inappropriate to be used alone, but when used in combination with the above-mentioned gelling agent, it has been found that the effect of improving the disadvantages of each gel is exhibited. Therefore, a combination of these three gelling agents is preferred for the present invention.

As the container for filling the gel seasoning composition of the present invention, various types can be used, but a container capable of being pressed and extruded is preferred. For example, there are plastic pouches, tubes, jelly containers, and the like. The shape and size of the container may be appropriately determined according to the purpose of use. FIG. 1 shows a preferred example of a container which can be pressed and extruded. A cut line is printed on a corner of the container having a sealed peripheral edge as shown in FIG. Occasionally, this line is cut out with scissors or the like to serve as an outlet for the contents. For example, in the case of a commercial gel-like seasoning composition, a portion A has a width of about 7 mm and a portion B (position of a cut line) has a width of about 5 mm in one corner of a container having a size of about 14 cm × 19 cm. An opening is provided.

As described above, the gel seasoning composition of the present invention can be provided to a target food or food material by opening or opening a part of the container at the time of use and pushing the contents out of the container. Is done. The seasoning composition of the present invention extruded from the container has a boiled state and is a mixture of a viscoelastic gel-like seasoning and a normal liquid seasoning. Can be dripped well. That is, the liquid seasoning seasons the target food or the like, and the gel seasoning is served at a desired location as if it were a decoration. In particular, when used in foods and dishes that do not absorb water, the gel seasoning has a linear, noodle-like or scrambled egg-like shape, and the liquid seasoning is like a soaking liquid or sauce. It plays a role and is extruded in a boiled state, giving a transparent appearance. Conventional seasoning compositions could not produce such a form.

[0015]

The present invention will be described below in detail with reference to examples. Experimental Example 1 0.15% by weight of xanthan gum, 0.15% by weight of locust bean gum and 0.2% by weight of gellan gum were added to water in an amount corresponding to 69.5% by weight of the whole, and then 90 ° C.
For 10 minutes while stirring to dissolve. Thereafter, an amount of soy sauce corresponding to 30% by weight of the whole was added to this solution.
This seasoning composition was cooled to 20 ° C. and left standing for 30 minutes to solidify to obtain a gel seasoning. This was left for 72 hours to generate syneresis, and then the gel strength and the amount of syneresis of this gel-like seasoning were measured. The gel strength was measured by placing a gel having a thickness of 1 cm on an electronic balance and gradually pressing the gel with a glass cylinder having a circular bottom surface of 1 cm ² from the top of the gel. Was determined and measured. In addition, the amount of syneresis was measured by draining the seasoning through a 20-mesh sieve for 1 minute and determining the amount of the obtained liquid seasoning. The ratio of the weight of the original gel-like seasoning (before syneresis, that is, the gel-like seasoning immediately after gelation) to this syneresis weight was shown as a syneresis rate. Table 1 shows the results. Next, the degree of melting of the gel seasoning in the mouth, the transparency, and the way of transmitting the taste to the tongue were evaluated by a sensory test. This inspection was evaluated by a panel of 20 experienced panelists in three stages (good: good, not very good: bad, bad: bad) and indicated by the average value. The results are shown in Table 1.

Comparative Examples 1 to 3 The gelling agent xanthan gum was 0.25% by weight, the locust bean gum was 0.25% by weight, gellan gum was not added (Comparative Example 1), and agar instead of gellan gum was used. A gel seasoning was manufactured in the same manner as in Experimental Example 1 using the product (Comparative Example 2) or the product using carrageenan (Comparative Example 3), and the same test was performed on this product.
The results are shown in Table 1.

Comparative Example 4 A gel seasoning was produced in the same manner as in Experimental Example 1 except that the amount of each of the three types of gelling agents was changed to 0.04% by weight, and the same test was carried out. Was. The results are shown in Table 1.

Comparative Example 5 Of the three types of gelling agents, the amount of gellan gum was reduced to 0.
A gel seasoning was produced in the same manner as in Experimental Example 1 except that the content was 04% by weight, and the same test was performed on this. The results are shown in Table 1.

[0019]

[Table 1] Table 1

As is clear from Table 1, the gel seasoning obtained in Experimental Example 1 has an appropriate gel strength,
It has good syneresis and good sensory evaluation results.
On the other hand, none of the gel seasonings obtained in Comparative Examples exhibited good gel strength and syneresis, and the results of the sensory evaluation were inferior.

EXPERIMENTAL EXAMPLE 2 In Experimental Example 1, the ratio of the liquid seasoning to the gel seasoning was reduced to 0 by removing the liquid seasoning produced by syneresis or adding a liquid seasoning of the same composition.
A gel seasoning composition adjusted to 0.6 parts by weight was prepared. About each obtained seasoning composition, the sensory test about the way of transmission of a taste was implemented like Experiment 1. The results are shown in Table 2.

[0022]

[Table 2] Table 2

From the results in Table 2, it can be seen that the ratio of the liquid seasoning to the gel seasoning should be 0.05 parts by weight or more. Note that the upper limit of the mixing ratio is 0.5
If the amount exceeds the weight part, unfavorable properties such that the taste peculiar to the liquid seasoning is weakened appear.

Example 1 0.4% by weight of xanthan gum and 0.1% by weight of locust bean gum in an amount of water corresponding to 69.25% by weight of the whole
After adding 0.25% by weight of gellan gum and
For 30 minutes with stirring and dissolved. Thereafter, soy sauce (containing 0.25% by weight of sodium glutamate) in an amount corresponding to 30% by weight of the whole was added to the solution, and the solution was filled in a transparent pouch-shaped press-extruding container. This seasoning composition was cooled down to 20 ° C. together with the container and allowed to stand for 30 minutes to solidify to obtain a gel seasoning. When this was allowed to stand for 72 hours, syneresis was observed, and the ratio of the liquid seasoning to the gel seasoning in the seasoning composition was 0.11.
Parts by weight. Next, a cut was made in the pouch, and the gel-like seasoning composition was extruded from the cutout, and was simmered around the scallop and the top of the squid sashimi. This seasoning composition had moderate viscoelasticity, and also had good mouth-melting, good appearance, and good sensory evaluation on how to transmit the taste.

Example 2 0.15% by weight of xanthan gum and 0.2% by weight of locust bean gum in an amount of water corresponding to 69.4% by weight of the whole
After adding 0.25% by weight of gellan gum and
For 30 minutes with stirring and dissolved. Thereafter, soy sauce (containing 0.25% by weight of sodium glutamate) in an amount corresponding to 30% by weight of the whole was added to the solution, and the solution was filled in a transparent pouch-shaped press-extruding container. This seasoning composition was cooled down to 20 ° C. together with the container and allowed to stand for 30 minutes to solidify to obtain a gel seasoning. When this product was left for 72 hours, syneresis was observed, and the ratio of the liquid seasoning to the gel seasoning in the seasoning composition was 0.19 parts by weight. Next, a cut was made in the pouch, and the gel-like seasoning composition was extruded from this, and served on the tuna sashimi in a boiled state. This seasoning composition had moderate viscoelasticity, and also had good mouth-melting, good appearance, and good sensory evaluation on how to transmit the taste.

Example 3 0.40% by weight of xanthan gum, 0.20% by weight of locust bean gum and 0.20% by weight of gellan gum were added to an amount of water corresponding to 65.2% by weight of the whole, and then 90%.
The mixture was heated at 30 ° C. for 30 minutes and stirred to dissolve. Thereafter, soy sauce (containing 1.0% by weight of wasabi and 0.25% by weight of sodium glutamate) in which wasabi was dispersed in an amount corresponding to 24% by weight of the whole was added to this solution, and this was pressed into a transparent pouch. Extruded containers were filled. This seasoning composition is cooled down to 20 ° C. with the container in the unopened state, and left to solidify for 30 minutes to obtain a gel seasoning. Then, soy sauce containing bonito stock equivalent to 0.1 part by weight (bonito stock) (Containing 10% by weight) was poured into a container and sealed. When this was allowed to stand for 72 hours, the appearance of syneresis was observed from the gel seasoning that had previously been solidified, and the ratio of the liquid seasoning to the gel seasoning in the seasoning composition was as follows: The total amount was 0.17 parts by weight with soy sauce. Next, a cut was made in the pouch, from which the gel seasoning composition was extruded and served on squid sashimi. This seasoning composition has moderate viscoelasticity, and also has a good sensory evaluation on melting in the mouth, transparency, and how to transmit the horse mackerel, and the flavor of wasabi soy sauce from the gel part, The flavor was felt respectively, and good sensory evaluation was obtained.

[0027]

According to the present invention, a gel having a moderate mixing ratio of a gel seasoning and a liquid seasoning, which is transparent as a whole, has viscoelasticity, and is excellent in solubility in the mouth. A seasoning composition is provided. When this seasoning composition is used for foods, the disadvantage that it is applied over an appropriate amount or over to unnecessary ones is eliminated, and since it has a boiled shape, it has the characteristic of good appearance. ing.

[Brief description of the drawings]

FIG. 1 shows one embodiment of a transparent pouch-shaped press-extrusion container used in the present invention.

FIG. 2 is a partially enlarged explanatory view of one embodiment of a transparent pouch-shaped press-extrusion container used in the present invention.

[Explanation of symbols]

A: Inside of the portion that becomes the opening of the container after cutting along the cut line B: Part that becomes the opening of the container after cutting along the cutting line

Claims (5)

[Claims] 1. A gel seasoning containing a seasoning and a liquid seasoning having a gel strength of 10 to 60 g / cm ^{2 at} room temperature, and the latter being 0.05 to 0. A gel seasoning composition comprising 5 parts by weight. 2. The gel seasoning composition according to claim 1, wherein the composition is transparent as a whole, has viscoelasticity, and is excellent in solubility in the mouth. 3. The gel-like seasoning comprises, immediately after gelation, 0.05 to 1.0% by weight of xanthan gum, 0.05 to 1.0% by weight of locust bean gum and 0.05 to 1.0% of gellan gum.
The gel seasoning composition according to claim 1, wherein the gelling agent and the seasoning are blended to give a gelling agent concentration of 1.0% by weight. 4. The gel seasoning composition according to claim 1, wherein the gel seasoning composition is filled in a press-extrudable container. 5. A gelling agent consisting of xanthan gum, locust bean gum and gellan gum is added to water, and a heated and dissolved solution is mixed with a seasoning, and then hot-filled into a press-extrudable container, and then cooled. A method for producing a gel seasoning composition according to any one of claims 1 to 4.